Georgian spitted chicken with plum sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Broiler chicken; about 2 1/2 lbs each | |
| Salt; to taste | ||
| Pepper; to taste | ||
| Butter or margarine | ||
| 1½ | cup | Plums, cooked; pureed |
| 1 | Cl Garlic; crushed | |
| 2 | tablespoons | Coriander or parsley; chopped fresh |
| ⅛ | teaspoon | Red pepper; (up to 1/4 tsp) |
| Garnishes | ||
| Tomato slices | ||
| Cucumber slices | ||
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash chickens and wipe dry. Season with salt and pepper. Arrange, skin side sown, on a grill or broiler rack. Brush well with butter. Put in a preheated broiler and cook under medium heat for 50 - 60 mins or until tender, brushing occasionally with butter. Turn a few times during cooking. While chicken is cooking, combine plums, garlic, corriander or parsley and red pepper in a sauce pan; season with salt and pepper. Cook on the stove long enough to heat through. To serve, arrange chicken on a platter and garnish with tomatoes and cucumbers.
Serve sauce separately to be pour over chicken. Serves 4.
NOTES: In southern Russia, a favprote method of preparing poultry is to
: serve either spitted or broiled chicken with a sauce made with : green gooseberries, pounded walnuts, sour cream or fruits.
One
: of the most typical sauces is tkemali, which is made with a base
: of wild or sour plums that grow only in the Georgian republic.
: It is not possible to duplicate the recipe outside of the region,
: but a good substitute can be attempted. This is an excellent : entree for an outdoor meal.
From: Dan Klepach